@villalapazhomestead: Lemon Blueberry Sourdough Ingredients • 50g active starter (≈ 3 ½ Tbsp) • 330g lukewarm water (≈ 1⅓ cups + 1 Tbsp) • Zest of 2-3 medium lemons • 500g bread flour (≈ 4 cups) • 55g sugar (≈ ¼ cup packed) • 10g salt (≈ 1¾ tsp) • 150g blueberries (≈ 1 cup) • 3/4 cup Powdered Sugar • 1-2 tbsp Milk • 1/2 tsp Vanilla Extract Method 1️⃣ Mix starter, water, and lemon zest until fully combined 2️⃣ Add flour, sugar, and salt → mix until shaggy and then mix 5-10 more minutes 3️⃣ Rest 1 hour 4️⃣ Stretch & fold 3x, resting 30 min between folds   ➕ Add blueberries during folds 5️⃣ Bulk ferment 8–12 hrs at room temp   Look for 50–70% rise (not doubled — the lemon and blueberries slow things down, but don’t be afraid to push this longer) 6️⃣ Turn out onto lightly floured counter, shape into a tight ball 7️⃣ Place seam-side up in floured towel/bowl, pinch seam 8️⃣ Second proof:   • Counter: 1–2 hrs   • Fridge: 8–24 hrs 9️⃣ Preheat oven + Dutch oven to 450°F for 30 min 🔟 Flip dough seam-side down on parchment, flour top, score 1️⃣1️⃣ Bake 20-25 min lid on 1️⃣2️⃣ Lid off, bake 20-25 min until set and deeply colored ⏱ Cool at least 1 hour before slicing 1️⃣3️⃣ Mix powdered sugar, milk, and vanilla to create glaze (adjust amounts to your desired taste and consistency) #sourdough #sourdoughbread #Recipe #smallhomestead

Villa La Paz Homestead

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Friday 10 July 2026 19:31:09 GMT